Pages

Tuesday, June 2, 2009

This is a recipe that I found on BigOven a while ago (apparently 1 year, 39 weeks, and 6 days ago....according to their stats). Even though it's not completely authentic, I like that it is more of a marinade than just a rub. The original recipe is linked at the bottom of the post. The main thing I did different from the original recipe is that I used thighs (bone in) instead of breasts since most jerk chicken I've seen is bone in dark meat, like thighs and legs.

Yes, I forgot the onion, soy, and habanero in the picture....just pretend this is a yearbook class shot and they are in the "not pictured" row.

Be very careful handling the habanero pepper, these beyotches are one mean customer. Use gloves when chopping and de-seeding them. Believe me. Mix all the first 10 ingredients together in a large bowl. Whisk in the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the pepper, onion, and green onions and mix well. Put the chicken in a casserole dish and pour the mixture over the chicken. Cover and marinade for at least one hour. I like going about 6 hours.The recipe calls for grilling them direct heat for 6 minutes a side. I did them on the Big Green Egg at 350f and used a raised grid so they were about 8 inches from the hot coals. Since I can't get authentic pimento wood locally, I went with some oak wood chips instead.

I did them 10 minutes on skin side down. Flipped bone side down and cooked another 10 minutes. I put them back skin side down for another 5 minutes or so until they were 175f internal temp. I served it up platter style with carribean rice and summer corn.

Ahhh yes... I found out the hard way about using gloves when chopping certain peppers. I made the mistake of touching my mouth with my hands. I'm not sure of the duration in which I was sucking on ice cubes (it seemed like forever). Fun times.Regardless, I love jerk chicken and this looks awesome! Do you take requests? Because I would love to learn how to make really good marinara (sweet and light not bold and spicy). Let me know if you've previously posted a recipe. :)

As a kid we spent every summer in the Caribbean. My dad is a doctor and he volunteered his services to the kids of St. Maarten. Which means I grew up on Jerk Chicken, but strangely have never made it. This recipe will change that! GREG

Let me ask you... Our family isn't into 'Hot' not even 'Warm'... In fact, my kids are big friggin' wuss's when it comes to any kind of food with a spicy heat to it. So what I'd like to know is, do you think this can be made without the pepper and still be flavorful? 'Cause damn, I'd really like to try this recipe... I like me some 'jerk.'

Okay, I'm making this tonight. Chicken has been marinating for the last 6 hours minus the hot pepper. What I'm wondering is, how come there's no recipe for the caribbean rice? We're just going to serve ours up with plain old jasmine rice... oh well.

I'll comment back to let you know how it turns out on our plain ol' Weber Grill.

Very delicious Chris and the WHOLE family liked it, so that's a BIG plus! The boy however, complained about have to eat around a bone because I usually cook boneless breasts but I don't think this dish would be near as juicy and full of taste with a breast, besides, I tend to cook the breasts too long and then the get all dried out and terrible. Regarding the lack of heat, I think if I'd used the pepper it would've been too hot for the kids. This method gave just the right amount of flavor for us.

Tomorrow I'm going to try flank steak chim-chim-churree... Now that I know a 'flank steak' is the same thing as a 'london broil.':-)